Chocolate Pretzel Tart
This Chocolate Pretzel Tart is the perfect mix of sweet and salty! The crunchy pretzel crust adds a fun, salty twist to the rich chocolate filling. The tart is a great balance of textures: smooth and velvety chocolate meets the crispy pretzel crust.
Equipment
- Bowls, measuring cups and spoons
- Hand whisk and rubber spatula
- Baking sheet or pie drip catcher
- Tart Pan 10" tart pan with a removable bottom
Ingredients
Pretzel crust
- 1½ Cups Pretzel crumbs finely crushed
- 8 Tablespoons Unsalted butter melted and slightly cooled
- ⅓ Cup Brown sugar use light or dark
Baileys' chocolate pie filling
- 1 ½ Cups Granulated Sugar
- 3 Tablespoons Cocoa Powder Dutch processed
- 1 teaspoon Salt
- 2 Large Eggs Room temperature
- 4 Tablespoons Unsalted Butter Melted and cooled slightly
- 1 teaspoon Vanilla bean paste or vanilla extract
- ¾ Cup Evaporated Milk
Instructions
Pretzel crust
- Preheat oven to 350℉ / 177℃
- In a medium-sized bowl, mix together pretzel crumbs and brown sugar.
- Add melted butter to bowl. Mix until well combined - pretzel crumbs should be slightly moistened.
- If the pretzel mixture feels too dry, stir in an additional teaspoon of melted butter and mix thoroughly. The mixture should hold together when squeezed; if it doesn't, continue adding melted butter one teaspoon at a time until the desired texture is achieved. Aim for a consistency similar to wet sand.
- Pour crumbs into tart pan.
- Press crumbs evenly into bottom and sides of pan.
- Bake for 10 minutes. Cool completely before adding pie filling.
Pie filling
- Preheat oven to 350℉ / 177℃
- Combine sugar, cocoa powder and salt in medium sized bowl.
- Add eggs, melted butter, vanilla paste and evaporated milk. Whisk well to combine.
- Pour mixture over tart crust. Place tart on a baking sheet or pie drip catcher.
- Bake the tart for 30 to 35 minutes. To check if it's done, insert an instant-read thermometer into the center; the internal temperature should reach 200℉ (94℃).
- Cool tart before serving. To remove tart from pan, press up on removable pan bottom and transfer tart to a serving platter.
Decorate (optional)
- Decorate top of tart if desired. Here are a few options: drizzle with caramel, add whole pretzels or pretzel crumbs, sprinkle with sea salt flakes, etc...
Video
Notes
Pretzel crust - Getting the right texture for the pretzel crust is important; otherwise, it might turn out crumbly. The mixture should feel like wet sand and stick together when squeezed in your hand. If it feels too dry, add a teaspoon of melted butter at a time, mixing well after each addition, until the mixture holds together properly.
Nutrition
Calories: 263kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 18mgSodium: 359mgPotassium: 99mgFiber: 1gSugar: 32gVitamin A: 186IUVitamin C: 0.4mgCalcium: 57mgIron: 1mg
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